AZTECA D'ORO

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.Afterwards 100 ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Server put on gloves prior to portioning food without washing hands Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell unpasteurized eggs stored side by side touching raw chicken walk in cooler Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw ground beef over raw pork all not in original containers in walk in freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemon wedger soiled

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Water,72 f at the ladies restroom.

Basic - Equipment in poor repair. Ice scoop holder on ice machine cracked inside. Gaskets reach in freezer in kitchen torn

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pre rinse nozzle soiled in dish area

High Priority - Displayed food not properly protected from contamination.Salt,lime juice at bar area. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat pork Raw shrimps stored over mozzarella sticks in reach in freezer Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked beef 3/17/25 Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Carnitas,109 f reheated for more than two hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours reheating cooked veg (106F - Hot Holding) Corrective Action Taken

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.Cooked pork,109 f held more than two hours.Stop Sale

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in kitchen and in dishwasher area on wall

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

Intermediate - Expired chlorine test strips

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting boards heavily is stained Can opener soiled Inside soda nozzle soiled in the bar

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink bar Corrected On-Site

Intermediate - No plan review submitted and approved added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added a grill and reach in cooler to the salsa station. Corrected On-Site

Intermediate - No soap provided at handwash sink barb Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in spray bottle in dishwasher area not labeled

Basic - Bowl or other container with no handle used to dispense food. Rice and beans Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons on server counter

Basic - Cutting board has cut marks and is no longer cleanable red

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gasket torn beer cooler Interior ice machine

Basic - Exterior door has a gap at the threshold that opens to the outside. Front door

Basic - Ice scoop handle in contact with ice.Servers station.

Basic - Insect control device installed over food preparation area.

Basic - No handwashing sign provided at a hand sink used by food employees bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under fryer cabinets soiled

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Black drink straws Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed squash over ready to eat salad mix Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over sour cream. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Chipotle salsa made 11-10 in house.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Chipotle salsa dated 11-10.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Cooked vegetables. Manager determined correct time. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone over prep area. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. -Spatula chipped.Manager discarded. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed celery over cut vegetables. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of seasoning. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - cooked beef stored with raw beef in low boy on cooks line. Operator discarded cooked beef. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - 2 hose bibs located underneath in dish area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - brown cutting board on cooks line

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured. - small tank stored next to bag n box rack

Basic - Cutting board has cut marks and is no longer cleanable. - red ,green ,blue cutting boards stored in back prep area. Repeat Violation

Basic - Ice scoop handle in contact with ice. - at front bar Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. - forks stored handle side down at rolling station Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. - bulk salt Corrected On-Site

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm.Afterwwards,100 ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.Dishwasher. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw sausage stored over raw shrimp in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Macaroni and cheese,46 f,plantains,45 f held less than four hours transferred to walk in cooler for a quick chill. Corrective Action Taken

High Priority - Vacuum breaker missing at under sink faucet under the dishmachine

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in reach in cooler at bar. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dishwashing racks are soiled. Vegetable hose is soiled. Surrounding areas of the drink nozzles are soiled.

Intermediate - Handwash sink used for purposes other than handwashing.Small ladle in handwash sink.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Cambro lids and dish in poor condition. Strainer is in poor repair.

Basic - Cutting board has cut marks and is no longer cleanable.Small green cutting boards in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation.Employee assembling tortillas.

Basic - Floor soiled/has accumulation of debris.Walk in freezer.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents soiled throughout the establishment. Interior of fryer cabinet has a grease build up.Exterior of pots have a residue build up.

Basic - Silverware/utensils stored upright with the food-contact surface up.Storage area. Corrected On-Site

Basic - Stored food not covered.Uncovered onions in walk in cooler. Corrected On-Site

Basic - Unwashed lettuce stored over sauces in upright cooler. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor.Kitchen. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked jalapeño 99F, cooked peppers onions 125F on flat grill, less than 4 hours/reheated to 165F/ Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times./bottle of sanitizer inside hand sink by dish washing area/ Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing./ice dumped in bar hand sink/ Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/ Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back prep Area/ Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jackets stored on condiments top shelf, back prep area/ Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./line cook wearing bracelets while preparing food/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on top shelf/back kitchen.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil used with moist food stored in running water with no velocity to flush food particles away./ice cream scoops/ Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board./cook line cutting board/ Corrected On-Site

Basic - Single-service articles improperly stored./big party trays and lids not inverted/outside dry storage room, next to employee's belongings/ Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Ground raw pork stored over bacon in walk in cooler. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb.Under dishmachine area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards soiled throughout the establishment.

Intermediate - Torn packages/bags of food exposing the contents to contamination. Sugar in dry storage area. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Ice machine.

Basic - Holes in wall and ceiling by oven area in kitchen.

Basic - Old labels stuck to food containers after cleaning.